This recipe feeds
2 people as an entrée, 4 as an appetizer
Ingredients:
1 small butternut squash, cut lengthwise with seeds scooped
out
1 pippin apple, peeled, cored and chopped
fresh finely chopped ginger, garlic and white onion, to
taste
salt, pepper and curry , also to taste
olive oil, enough to sauté seasonings and apple
chicken or vegetable broth, about 1 ½ cups
Place squash, meat side down, in a microwavable container
in ¼ cup water. Cook on high for about 12-15 minutes,
depending on microwave. If you have more time, you can
also
|
bake
the squash in a 375 oven (also in ¼-1/2 cup water,
meat side down) for about 45 minutes. While the squash
is cooking, peel and chop the ginger, garlic, onion and
apple and sauté them in a large heated pot filled
with the olive oil. Scoop the squash meat and add to the
pot, sautéing with the other flavors. Add the broth
(make sure it covers the ingredients), salt, pepper and
curry powder. Simmer until the flavors have mixed well
and everything is tender enough to puree, either with a
hand blender, cuisinart or stand blender. I tend to top
each serving with toasted pumpkin seeds and sometimes plain
yogurt or sour cream. For a heartier flavor, try sautéing
in toasted sesame oil rather than olive oil. |
